Cookies & Cream Roulade

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Ingredients

8 egg whites

¼ tsp salt

2 cups caster sugar

2 tsp cornflour

2 tsp white vinegar

400ml thickened cream

1 packet OREO original cookies, finely crushed

1 cup cherries -halved, plus extra whole cherries to decorate

¼ cup BOURNEVILLE Cocoa

2 x 30g CADBURY FLAKE CARAMILK, broken into shards 

Cookies & Cream Roulade

Search results for Cookies & Cream Roulade
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10-15mins
Medium
8 – 10 Servings

Ingredients

8 egg whites

¼ tsp salt

2 cups caster sugar

2 tsp cornflour

2 tsp white vinegar

400ml thickened cream

1 packet OREO original cookies, finely crushed

1 cup cherries -halved, plus extra whole cherries to decorate

¼ cup BOURNEVILLE Cocoa

2 x 30g CADBURY FLAKE CARAMILK, broken into shards 

Method

  1. Preheat oven to 180C fan forced.
  2. Grease and line a swiss roll tin 40cm x 30cm.
  3. Beat egg whites and salt until firm. Gradually add sugar and continue to beat until stiff and shiny. Fold in cornflour, vinegar and vanilla.
  4. Spoon mixture into tin and spread evenly. Bake for 15 -20 minutes until lightly brown. Remove from oven and allow to cool in tray for a few minutes.
  5. Turn the meringue out onto a sheet of clingwrap dusted with icing sugar. Allow to cool for a further 10 minutes.
  6. Whip the cream until thick and fold through the crushed OREO cookies and cherry halves.
  7. Spread the cream over the meringue and gently roll up. Wrap in clingwrap and refrigerate on tray for 3 hours before using.
  8. Place on serving platter, remove the clingwrap and decorate with sifted BOURNEVILLE Cocoa, FLAKE shards and fresh cherries.

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